Rhubarb Matrimonial Square
Delight your taste buds with the sweet-and-tangy charm of Rhubarb Matrimonial Squares—a classic dessert bar perfect for summer gatherings or cozy evenings at home. This recipe combines a buttery, crumbly oat crust and topping with a luscious rhubarb filling that's perfectly balanced with a hint of vanilla and just the right amount of sweetness. Made with old-fashioned rolled oats and fresh, juicy rhubarb, these squares are easy to assemble and bake in less than an hour. Whether you serve them as an afternoon snack or alongside a scoop of vanilla ice cream for a crowd-pleasing dessert, these golden-brown baked bars are both nostalgic and irresistible. Ideal for anyone craving a fruity twist on a comforting Canadian-inspired classic, this rhubarb treat will quickly become a favorite!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 1 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter, melted
- 4 cups Chopped fresh rhubarb
- 1 cup Granulated sugar
- 0.25 cup Water
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, and ground cinnamon. Pour in the melted butter and mix until the mixture is evenly crumbly.
Press half of the oat mixture firmly into the bottom of the prepared baking dish, forming an even crust layer. Reserve the remaining oat mixture for the topping.
In a medium saucepan over medium heat, combine the chopped rhubarb, granulated sugar, and water. Cook, stirring frequently, until the rhubarb begins to soften, about 5-7 minutes.
In a small bowl, whisk together the cornstarch and a few tablespoons of the cooked rhubarb mixture until smooth. Stir this slurry back into the saucepan, and cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract.
Pour the rhubarb filling over the crust in the prepared baking dish, spreading it out evenly.
Crumble the reserved oat mixture over the rhubarb filling, pressing lightly to adhere.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Allow the bars to cool completely in the pan on a wire rack, then use the parchment paper overhang to lift them out of the pan. Cut into squares and serve. Enjoy!
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 629.1 g | 229% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 351.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
